Make Your Own Self Rising. Cake and Bread Flour

I like King Arthur Flour now.  Over the years, I've used Southern Biscuit and White Lily.  Flours do make the difference in your baked goods. Do you use certain flours when baking, or do you use whatever is available?  It is nearly impossible to find King Arthur in our local groceries, so I've taken to ordering or in a pinch using another brand.  When that brand can be found it is usually all purpose.  What's a lady to do when self rising is needed and you are at home with only all purpose?

TIPBefore mixing Check the expiration dates on all of your ingredients.  It would be disappointing to find out months later your baked goods don't rise because some of the ingredients have expired.
Self Rising Flour is milled from a soft wheat whereas All Purpose isn't so expect your results may be slightly less tender, when making these substitutions. 

IMPORTANT ADVICE:  When using buttermilk, cocoa, or yogurt, it is a good idea to add 1/4 tsp. baking soda as well.*



1) Self Rising Flour King Arthur
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

2) Self Rising Flour
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

3) Self Rising Flour
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 tsp. salt

* Some chefs use 2 tablespoons of baking powder and extra salt

4) Self Rising Flour Nigella
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Sift or whisk together many times to get the correct texture.

Use as you normally would use self rising flour

Store in airtight container.


Variations: I've found no variation

Cake Flour 
1 cup all purpose flour
2 tablespoons corn starch


Remove 2 tablespoons from the flour you've measured in cup
Add the corn starch into the measured flour
Mix well
Sift this 5 - 6 times,
Sifting will make it light and airy and that is what you need for Cake Flour.


Bread Flour Substitute The Kitchen Community
Measure out 1 cup all-purpose flour
Remove 1 1/2 teaspoons of that flour
Add 1 1/2 teaspoons of vital wheat gluten
Whisk to complete



I searched cookbooks, and the internet to find the answers and most said the same thing:
Good info here  and below

You can also read about the differences between All-Purpose and Self-Rising flours at My Recipes here

Our family traditions: My mama used Southern Biscuit, grandmother Goldie used that and sometimes Pillsbury.  I remember grandma Cora using flour that they had ground, as well as their cornmeal and grits.  She would use whatever flour she found after they quit farming. She could take the cheapest non name brand flour and make the best baked goods around.  Mama and those always used the self rising in their biscuits and I guess that is where my love of having both flours on hand came from.  

I know most of you have been doing this forever, but sometimes I get into a rut and don't venture beyond the norm.  It's time!  Will update as to which variation works best for me at a later date.

Happy Baking!
I hope this helps
It will probably help me to have as a handy guide

Well this morning there was a Recall on King Arthur All Purpose Flour.
There has to be a better way, far too many dangerous recalls with health risks.
USFoodandDrug June 14, 2019

King Arthur Voluntary Recall
(e coli)


  1. We can't get any of the flours you mentioned here. We are stuck with Pillsbury and Hodgson Mills and that's about it. I did know about adding cornstarch to reg flour to make cake flour but did not know the amounts of each.

    Have a wonderful night, my sweet baking friend. xo Diaa

    1. I'll bet the Hodgson Mills is good! I hope you have a wonderful night too sweet friend! xoxo Dolly

  2. Great piece Dolly! I love self-rising flour for my muffins and biscuits - I keep in the freezer as I don't use quite as often as my AP flour. I think my extra freezer is half full of all my special flours!

    1. Hi Tina,
      Thanks! I normally have a huge stash myself but let it dwindle down to nothing. (first time ever.) Had to mix some up in a pinch. I know you have a wonderful assortment of flours, you are such a great cook!

  3. hi Dolly!! Hope all is going Great!! Excellent tips... one thing I learned was to put flour in the freezer for 48 hours once you bring home... this kills insect eggs (I know yuk right) - we all know freezing keeps it long.... but the Bug thing is why I do it. You know when I travel down to Georgia to visit son.. I stock up on flours I can't find here - Like White Lily

    I recently started buying some grains (to make my own Ezekiel bread from Bread Beckers -Woodstock GA

    1. Hey How are you? Good to hear from you. Yes my grandma told me long ago keep them weevils out and other bugs by freezing and so have always kept some in there.
      Wow, girl you are ambitious I may have to try that!


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